Raspberry Pistachio Rogaliki Cookies - Rugelach

45 prep + 18 cook + 1 30 Proofing Time:

The most delicious Polish cookies made with a soft yeast dough and raspberry pistachio filling. Rogaliki cookies are soft, fluffy, and delicious!

Heat the milk in the microwave or on the stovetop to between 120°F and 130°F. Pour the warm milk into a large mixing bowl. Sprinkle in about a tablespoon of sugar and the dry active yeast.
Allow the yeast to stand for about 5 minutes, until it’s foamy. Next, add in the eggs and egg yolk; sour cream; melted and cooled butter; the remaining sugar; salt; and vanilla extract. Whisk everything together for a minute, until the eggs are well beaten.
Next, begin adding the flour. Add approximately ½ cup at a time, whisking well after each addition. Once the batter starts to thicken, switch to a spatula.
Once a dough ball forms, flour your work surface and turn out the dough. Continue adding the rest of the flour and knead the dough until it’s smooth and elastic, about 5 to 7 minutes.
Place the dough back into the mixing bowl, cover with a towel, and set it into a warm corner of the kitchen to proof. Proof the dough for about 1 to 1 ½ hours, or until doubled in size.

For the pistachio filling, place the pistachios into a food processor or blender and add the sugar. Pulse the nuts for a few minutes, until the oils from the nuts start to come out. This will cause the sugar and ground pistachios to form small clumps.
Pulse just enough to finely grind the nuts but stop short of creating pistachio butter.

If you’re making rogaliki for the first time, watch my video tutorial for visual instructions. I have that video at the top of this post.
Once the dough has proofed, gently punch it down and transfer onto your work surface. Divide the dough into 4 equal pieces and gently shape each quarter into a ball. Roll each dough ball out into a 10 to 12-inch circle.
In a small ramekin, whisk together 2 eggs with a tablespoon of water to make the egg wash. Use a pastry brush to apply the egg wash over the dough, leaving a 1 ½-inch border around the edges.
Spread a quarter of the ground pistachios over the egg wash; the egg wash will help keep the nuts in place.
Use a pizza cutter or a sharp knife to slice and divide the circle into 12 equal wedges.
Drop a teaspoon of raspberry preserves at the outer edge of each wedge, right above the pistachio filling.
To shape the cookies, gently fold the dough over the raspberry preserves and press on both sides, sealing the raspberry preserves inside. Next, gently roll the cookie into a croissant shape.
Place the cookies onto a baking sheet lined with parchment paper or silicon, with the tail end of the dough tucked underneath. If the tip is not tucked underneath, the cookies will unroll when baked. Space the cookies about 1 to 1 ½-inches apart.

Use the remaining egg wash and brush it over the shaped cookies. If you have any ground pistachios leftover, sprinkle those over the top.
The cookies need to proof for about 30 to 45 minutes, until they’re fluffy. Meanwhile, begin preheating the oven to 350°F.
Bake the proofed cookies in a preheated oven at 350°Ffor about 18 minutes, until they’re golden-brown and fluffy. Cool the cookies on the baking sheet for about 5 minutes before transferring onto a wire rack to cool completely.
Store cooled cookies at room temperature in a sealed container. These also freeze nicely in a closed bag or container. Thaw them at room temperature.